Marinated Whole Olives Recipe

Name: Fox on Johns Marinated Whole Olives Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 4 cups mixed whole olives (green and Kalamata), pitted or unpitted as preferred; 0.5 cups extra-virgin olive oil; 3 tbsp apple cider vinegar; 1 tbsp fresh lemon juice; 2 tbsp water; 3 count garlic cloves, thinly sliced; 1 tbsp fresh oregano leaves, chopped (or 2 tsp dried oregano); 1 tsp fresh rosemary, finely chopped (optional); 1 tsp red chili flakes; 1 tsp whole black peppercorns; 0.5 tsp coarse sea salt (or to taste); 0.25 tsp freshly ground black pepper (to taste); 1 tsp orange or lemon zest (optional)

Inspired by Fox on John

Time30m

Serves6

Marinated Olives + Chili Flakes + Oregano + Olive Oil + Cider Vinegar

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Ingredients

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Olives & Marinade Base

4 cups mixed whole olives (green and Kalamata), pitted or unpitted as preferred

1/2 cups extra-virgin olive oil

3 tbsp Apple cider vinegar

1 tbsp fresh lemon juice

2 tbsp water

Aromatics & Herbs

3 count garlic cloves, thinly sliced

1 tbsp fresh oregano leaves, chopped (or 2 tsp dried oregano)

1 tsp fresh rosemary, finely chopped (optional)

1 tsp Red chili flakes

1 tsp whole black peppercorns

Finishing & Seasoning

1/2 tsp coarse sea salt (or to taste)

1/4 tsp freshly ground black pepper (to taste)

1 tsp orange or lemon zest (optional)

Method

Prepare Olives & Marinade

Rinse and Drain

Place the olives in a colander and rinse under cool running water for 10–15 seconds to remove excess brine. Drain well and transfer to a medium bowl.

Warm the Oil (optional)

In a small saucepan over low heat, warm the olive oil just until it becomes fragrant (about 1–2 minutes). Do not let it smoke. Warming helps bloom the aromatics but you can skip this step and use oil at room temperature.

Mix Marinade

To the bowl with olives, add the warmed (or room-temperature) olive oil, apple cider vinegar, lemon juice, and water. Stir to combine.

Add Aromatics & Seasoning

Add Garlic, Herbs & Spice

Add the sliced garlic, chopped oregano, chopped rosemary (if using), red chili flakes, and whole peppercorns to the olive and oil mixture. Stir to distribute ingredients evenly so the garlic and herbs coat the olives.

Season

Sprinkle in the coarse sea salt and freshly ground black pepper. Add the citrus zest if using. Taste one olive and adjust salt, chili, or vinegar to your preference — remember flavors will deepen as the olives marinate.

Marinate & Serve

Marinate

Transfer the olives and marinade to a clean jar or airtight container. Press the olives down so they are mostly submerged in oil. Seal and refrigerate for at least 24 hours; 48 hours is better for more developed flavor. Let come to room temperature 30 minutes before serving.

Shake Before Serving

Before serving, gently shake or stir the jar so the oil re-coats the olives and the aromatics are redistributed. Serve in a small bowl with a spoon or toothpicks as an appetizer.

Storage

Store refrigerated up to 3 weeks. Ensure olives remain covered by oil; if needed, add a little more olive oil to keep them submerged.